]]>Shortening is the ultimate determining factor in gingersnap texture. A stick of nondairy shortening gives them serious snap. The one I use contains no trans-fats or additives; it is a blend of oils. For me, a cookie’s crunch matters as much as its flavor. But if chewy cookies are your thing, read on.

Use a nondairy soft spread for a softer result. Cookies come out of the oven crispish, but turn chewy after they sit overnight. If you want softer snaps, know that the batter will be too soft to shape into balls. It needs to be dropped from a spoon onto your baking sheet.

Both shortenings make cookies with the same warm, zingy flavor, so bake them to please your preference. And either way, the cookies keep for a week and are great for sharing at holiday cookie swaps. (To make them look especially festive, sprinkle a pinch of red, green, or multicolor sugar onto the wet frosting.)

Gingersnap with Lemon Icing

(Makes 24 cookies)

Ingredients

¾ cup unbleached all-purpose flour

½ cup whole-wheat pastry flour

½ teaspoon baking soda

1 ¼ teaspoons ground ginger

½ teaspoon ground cinnamon

⅛ teaspoon freshly ground black pepper

¼ teaspoon salt

⅓ cup dairy-free buttery shortening sticks

½ cup sugar, plus 2 tablespoons

2 tablespoons unsulphured molasses

1 large egg white

⅓ cup confectioners’ sugar

2 teaspoons fresh lemon juice

Directions

In another bowl, use electric mixer on medium-high speed to beat shortening sticks with ½ cup sugar for 2 minutes. Add molasses and egg white and beat for 3 minutes. Set mixer on low speed and mix in dry ingredients just to combine–leaving white streaks is better than overmixing. Batter will form soft ball.

Place remaining 2 tablespoons sugar in wide, shallow bowl. Pinch off about 1 tablespoon batter and roll it between your palms, forming 1″ ball. Place ball in bowl with sugar and roll to coat it, and then place on light-colored, ungreased baking sheet. Discard leftover sugar. Repeat, spacing balls 2″ apart. Using back of glass, press to flatten each ball into 1 ⅓” disk.

Bake cookies for 10 minutes. For glaze: In small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.

When cookies are done, immediately transfer with spatula to wire cooling racks. Using tip of knife, spread ¼ teaspoon glaze on top of each warm cookie. Cool completely. Store in cookie tin for up to 1 week.

Nutrition Facts

]]>http://www.saturdayeveningpost.com/2013/12/18/health-and-family/food-recipes/gingersnap-cookies-with-lemon-icing.html/feed0Old-Fashioned Gingersnap Custardhttp://www.saturdayeveningpost.com/2011/09/21/health-and-family/food-recipes/oldfashioned-gingersnap-custard.html
http://www.saturdayeveningpost.com/2011/09/21/health-and-family/food-recipes/oldfashioned-gingersnap-custard.html#commentsWed, 21 Sep 2011 18:27:09 +0000http://www.saturdayeveningpost.com/?p=38815Get into the spirit of fall with this delicious—and low-cal—dessert from the nutritionist of The Biggest Loser.

]]>In her new cookbook Flavor First, Cheryl Foberg—award-winning chef and nutritionist for the hit TV show The Biggest Loser—presents 75 recipes that are big on flavor but low in calories. One such dish, which is perfect for fall, is her old-fashioned gingersnap custard. This creamy treat will satisfy your dessert craving without adding to your waistline!

(Reprinted from Flavor First by Cheryl Forberg. Copyright (c) 2011 by Cheryl Forberg. By permission of Rodale, Inc.)

Old-Fashioned Gingersnap Custard

Makes 4 (1/2-cup) servings

Ingredients:

2 large eggs, preferably omega-3 enriched

1/4 cup agave nectar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon salt

1 1/2 cups 1% milk, heated until very hot

Ground nutmeg for garnish (optional)

Directions:

Preheat the oven to 350°F with an oven rack in the center position. Coat four 6-ounce custard cups with cooking spray and set them in a baking pan or dish large enough to hold them without crowding.

In a large bowl, beat the eggs slightly with a fork or small whisk. Add the agave nectar, vanilla extract, cinnamon, ginger, cloves, and salt and whisk to combine. Mix in the hot milk until blended. There will be about 2 cups. Pour 1/2 cup of the custard mixture into each of the custard cups.

Bring 3 cups water to a light simmer on top of the stove (you can use a teakettle for this). Place the baking pan on the pulled-out oven rack and carefully pour the hot water into the pan until it comes up to the level of the custard inside the cups.

Bake the custard for 30 to 35 minutes, or until set around the edges but still loose in the center. Carefully remove the pan from the oven. Remove the cups from the water bath with tongs and place on a rack. If serving the custards hot, allow them to cool for 10 minutes. If serving cold, allow them to cool, then cover with plastic wrap and refrigerate for several hours. Sprinkle nutmeg on the custard just before serving, if desired.